Extraction of essential oils from myrothamnus flabellifolious and their application as beef oxidative stabilizers
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Researches to find alternative natural antioxidants for synthetic antioxidants in beef products have grown worldwide. In this study essential oil from M. flabellifolius was investigated as a potential oxidative stabilizer in beef mince. The essential oil was extracted using water distillation and absolute hexane (AR) and the percentage yield was 1.015±0.041 %. The antiradical activity of the essential oil was analyzed using stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the highest percentage inhibition was 81.42 %. Peroxide values of beef mince were determined using iodometric titrations and all samples were analyzed in quadruplicates. The meat samples were exposed to different temperature environments i.e. at refrigerator (at 0 o C), room (at 25 o C) and oven (at 65 o C). The highest and lowest peroxide values for the meat samples were obtained at 65 o C and 0 o C, respectively. That is 310±11.55 meqO 2 /kg and 15±4.08 meqO 2 /kg for oven and refrigerator temperatures, respectively. In conclusion the essential oil from M. flabellifolius is suitable for beef preservation, though it may need to be chemically modified for maximum efficiency.